Eat your veggies: Fourth of July Celebration in November

Sunday, November 20, 2011

Fourth of July Celebration in November

One of my good friends just became a citizen of this country, so I threw her an American themed party to celebrate her accomplishment. She was sworn in on October 25, and shortly after, received her American passport. This is super exciting and I am so happy for her! Equally excited L and B were gracious enough to open their home for the party and it was a beautiful, sunny day in Southern California. If we didn't know any better it could have been the 4th of July!

The meal wasn't all vegan since another friend, LS, and I were the only vegans, but between the salads the two of us made and some delicious fruit from G, there were plenty veg options.

I made a potato salad from The McDougall Quick and Easy Cookbook. I've made this salad several times before and it's a delicious classic. Follow along! ...

Potatoes:
2 pounds russet potatoes, peeled and cut into chunks
1/2 cup finely chopped onion
1/2 cup chopped carrots
4 baby pickles, chopped

Dressing:
1/2 cup Vegenaise
1 tablespoon Dijon mustard
1 tablespoon soy milk
1 tablespoon dried Italian herb seasonings
1/2 teaspoon honey
1/2 teaspoon sea salt
Black pepper to taste

"Place the potatoes in a pot with water to cover. Bring to a boil, cover, and cook over medium heat until just tender, about [15] minutes. (Don't let them get too soft.)

"Meanwhile, combine all ingredients for the dressing in a bowl. Set aside." Mix in onions and carrots.

"When the potatoes are done, remove from heat and drain." Let cool completely.

When the potatoes are cooled, pour the dressing with the carrots and onions over the potatoes and mix well. Refrigerate over night to allow flavors to set. If serving at a 4th of July party, stick in a couple flag toothpicks!

Potato salad at a bbq is always a hit, and I must admit, this one didn't fail!

LS brought a Southwest corn and black bean salad which was AMAZING, and also a delicious pasta salad.